This is a fast, festive bread for the Thanksgiving or Christmas holiday dinner table. Tart, fragrant and filled with nuts!

Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
10
Yield:
1 - loaf
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.

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  • In a medium bowl, mix together the flour, sugar, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs.

  • In a small bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and walnuts. Transfer to the loaf pan.

  • Bake in the preheated oven 65 to 70 minutes, or until a wooden toothpick inserted at center comes out clean. Cool in pan 10 minutes, remove to wire rack and cool completely before serving.

Nutrition Facts

270 calories; protein 4.3g; carbohydrates 43.9g; fat 9.2g; cholesterol 30.8mg; sodium 390.2mg. Full Nutrition
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Reviews (144)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/18/2007
Excellent. I doubled the recipe and it turned out great. When doubling, I used the entire bag of fresh cranberries (12 oz.) This is the recipe that comes off of the the Ocean Spray bag. Great bread for the holidays. TIP - Be sure to cover the bread tightly with foil once it comes out of the oven for about 10-15 min. It will steam and keep the bread super moist - a trick for all loaf quick breads. Read More
(290)

Most helpful critical review

Rating: 1 stars
11/22/2008
If there was the option for no stars I would have given that. I thought this was AWFUL. I followed the recipe exactly (which I never do...) and it was gross. The cranberries were extremely tart. Even the bread part had a horrible taste and left a really bad after taste in my mouth. Read More
(3)
177 Ratings
  • 5 star values: 132
  • 4 star values: 33
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
12/18/2007
Excellent. I doubled the recipe and it turned out great. When doubling, I used the entire bag of fresh cranberries (12 oz.) This is the recipe that comes off of the the Ocean Spray bag. Great bread for the holidays. TIP - Be sure to cover the bread tightly with foil once it comes out of the oven for about 10-15 min. It will steam and keep the bread super moist - a trick for all loaf quick breads. Read More
(290)
Rating: 5 stars
12/27/2007
We were so impressed with this recipe that I've decided to finally review a recipe here after using this site for nearly 2 years! This is a phenomenal bread. The base is wonderful and can be used with a variety of different fruits - strawberry, blueberry, cherry, dried mix, etc. We prefer it without nuts and make it exactly as given except we use halved cranberries rather than whole. We've used both fresh and frozen with no difference in quality. When my husband first made this I was skeptical because I thought it would need more sugar and some other spices like cinnamon. I was wrong! The flavor is perfect as is. The orange juice and zest give a sweetness and complexity that is just heavenly. Thanks so much for sharing this recipe with us! Read More
(125)
Rating: 5 stars
10/09/2003
I have made this recipe several times and everyone loves it. I have also made it with fresh bing cherries and it was a hit. Read More
(61)
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Rating: 4 stars
10/27/2010
This is a great recipe. It was a tad dry so I did make a few changes and the 2nd loaf came out excellent. Used 1/2 c. veg oil and 1/2 c. OJ (instead of 1/4 c. butter and 3/4 c. OJ). Used 2 eggs instead of one. Whisk all dry ingredients in a large bowl. Stir in the nuts zest and the cranberries. In medium bowl whisk together all wet ingredients. Add wet all at once into the dry and stir with a big spoon until just moist. Proceed as recipe directs for baking. Enjoy! Read More
(52)
Rating: 4 stars
11/20/2006
A decent muffin-like bread. I especially enjoyed it for breakfast when warmed and buttered. As suggested by other reviewers I used only one cup of cranberries; that seemed like the right amount. I would however prefer to have more walnuts. Also be warned: the bread was done after 40-50 minutes of baking not the 65 minutes the recipe claims. Incidentally I used 60% white flour 40% whole wheat flour (because I actually ran out of white flour). Read More
(46)
Rating: 4 stars
10/10/2006
I could not find fresh or frozen cranberries anywhere. I instead used dried cranberries. The orange-cranberry combination of this bread is heavenly. I did however find it to be somewhat dry and crumbly as others have also stated. Next time I think I'll add a little more butter or perhaps even another egg to see if it is more moist. This is a definite keeper in my recipe box! Read More
(32)
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Rating: 4 stars
11/29/2006
Very good and easy. I didn't have an orange for zest so just used a little extra oj and it seemed orangey enough and moist. Also did not have to bake for whole time - was done about 10 minutes earlier. Read More
(30)
Rating: 5 stars
11/07/2003
This was very good. Better if you make it a day or so ahead and let the flavors blend. Excellent when you slice it and toast it and spread some cream cheese over it for a breakfast bread with coffee! Will make again. I did add more nuts than it called for and I also toasted the nuts beforehand to add a little flavor. Thanks Cathryn for sharing this recipe! Read More
(25)
Rating: 5 stars
12/02/2005
This bread is Outstanding! I did add extra walnuts & cranberries. this will be my holiday favorite from now on good job Cathryn Read More
(24)
Rating: 1 stars
11/22/2008
If there was the option for no stars I would have given that. I thought this was AWFUL. I followed the recipe exactly (which I never do...) and it was gross. The cranberries were extremely tart. Even the bread part had a horrible taste and left a really bad after taste in my mouth. Read More
(3)
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